Americanlunch
Chicken Salad
From A guide to modern cookery, 1909
Serves 4
Simple and fresh.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 312. The excerpt below is the record exactly as published.
boiled or roast fowl, carefully cleared of all skin. Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts. Arrange these decorating constituents according to fancy, as no hard and fast rule can be given. When about to serve, mix as for a setad. 1713—CHICKEN SALAD This dish consists of the same ingredients as the preceding one, except for the mayonnaise, which is replaced by an ordinary seasoning
Cook this with the app: pantry check, scaling, and the assistant.